Straight from the Earth

STUFFED MUSHROOMS with ARUGULA, WALNUTS, and SUN-DRIED TOMATOES

These mushrooms are stuffed with a delicious mixture of peppery arugula, sweet sundried tomatoes, and crunchy toasted walnuts. Flavored with balsamic vinegar and topped with a sprinkling of fresh chopped parsley, this unique appetizer can be served warm out of the oven or at room temperature. You can make the stuffing up to 3 days in advance. Before serving, just fill the mushrooms and pop them in the oven so they—and you—are ready for the party. —MAREA

Serves 6

3 tbsp olive oil

¹/₃ cup/35 g finely diced red onion

2 tbsp finely chopped garlic

4 cups/120 g finely chopped packed baby spinach

¹/₂ cup/55 g finely chopped walnuts, toasted (see page 117)

¹/₃ cup/60 g oil-packed sun-dried tomatoes, drained and finely chopped

2 cups/100 g finely chopped packed arugula

¹/₃ cup plus 2 tbsp/15 g packed finely chopped fresh flat-leaf parsley

¹/₂ cup/40 g panko bread crumbs

1 tbsp plus 1 tsp balsamic vinegar

¹/₂ tsp salt

¹/₄ tsp freshly ground black pepper

1¹/₂ lb/680 g cremini mushrooms, 2 to 2¹/₂ in/5 to 6 cm in diameter, stemmed

1 tbsp plus 2 tsp raw pine nuts

Position a rack in the middle of the oven and preheat it to 375°F/190°C/gas 5. Lightly oil a rimmed baking sheet and set aside.

Warm the oil in a medium skillet over medium heat. Add the onion and garlic and cook, stirring frequently, until the mixture softens and turns fragrant, about 5 minutes.

Reduce the heat to medium-low and add the spinach, walnuts, and tomatoes. Sauté for another 2 minutes, or until the spinach wilts.

Add the arugula, ¹/₃ cup/20 g of the parsley, and the panko, and stir to combine. Turn off the heat. Add the vinegar, salt, and pepper.

To stuff the mushrooms, place them on the prepared baking sheet, tops down. Fill each mushroom cavity with about 1 tbsp of the filling, or however much they can hold. Place a few pine nuts on top of each mushroom.

Bake the mushrooms for 20 to 25 minutes, or until they are tender when pierced with a knife. Remove the baking sheet from the oven and let the mushrooms cool for 5 minutes. Garnish with the remaining 2 tbsp of the parsley and let cool for at least 3 minutes. Serve immediately or at room temperature.